Friday, February 15, 2008

Thai Red Curry Paste

Makes about 8 tablespoons

4 medium Red Chillies
4 teaspoons Coriander Seeds
2 teaspoons Cumin Seeds
4 stems Lemon Grass, trimmed and chopped
2 teaspoons grated fresh Ginger
4 Shallots
6 cloves Garlic
grated zest and juice 2 Limes
2 level dessertspoons hot Paprika

1] Split the chillies in half and remove and discard the seeds.
2] Pre-heat a small no-stick pan over a medium heat and add the coriander and cumin seeds.
3] Gently toss them around in the dry pan for about 5 minutes, but don't let them blacken and burn.
4] Using a mortar crush them into a fine powder.
5] Place all the ingredients into a food processor and whiz them to a coarse paste.

You can freeze in tablespoon portions and it will be usable for a couple of months.

No comments:

Post a Comment

Note: only a member of this blog may post a comment.